Polynesian Lamb Chops Recipe
Ingredients
| Lamb shoulder chops | 6 , cut 0.75-inch thick | |
| Curry powder | 2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, chopped (1 Cup) | |
| Garlic | 1 Clove (5 gm), minced | |
| Salt | 1 1⁄2 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Junior prunes | 8 Ounce (Baby-Pack) | |
| Junior applesauce and apricots | 8 Ounce (Baby-Pack) |
Nutrition Facts
Serving size
Calories 711 Calories from Fat 434
% Daily Value*
Total Fat 48 g74.4%
Saturated Fat 0.76 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 744.8 mg31%
Total Carbohydrates 37 g12.4%
Dietary Fiber 4.9 g19.7%
Sugars 21.6 g
Protein 34 g67.5%
Vitamin A 6.4% Vitamin C 15.9%
Calcium 4.4% Iron 5.7%
*Based on a 2000 Calorie diet
Directions
Rub lamb with curry powder.
Brown slowly in oil in a large skillet or slow cooker with a browning unit; remove.
2 Saute onion and garlic until soft in same pan; stir in salt, allspice, water and lemon juice.
Bring to boiling; stir in junior fruits.
3 Place lamb chops in slow cooker with fruit sauce; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until tender.
Serve with fried rice and sauteed bananas, if you wish.
Chef
